Duck Breast with Celeriac | Recipe by sousvidetools.com | sousvidetools.com
Love duck breast? Say hello to your new favourite recipe! The ingrdients and flavours used in this sous vide dish create a stunning meal.
Ingredients
- 4 duck breasts
- salt
- 1.2kg duck bones
- 400ml of brown chicken stock
- 100ml of white wine
- 1g of xanthan gum
- 1 garlic clove
- 1/2 tsp five-spice powder
- 1 tsp Chardonnay vinegar
- 1 pinch of black pepper
- 500g of celeriac, cut julienne
- 5g of salt
- 25g of duck fat
- 25g of white wine vinegar
- 100g of bulgur wheat
- 300ml of water
- 15ml of olive oil
- 1 tsp chives, chopped
- 1 tsp fresh parsley, chopped
- 8 cherries, whole – to serve
More Like This
Sous Vide Duck Leg with Celeriac | Recipe by sousidetools.com | sousvidetools.com
sousvidetools.com
Sous Vide Duck Breast Recipe with Cherries - Great British Chefs
greatbritishchefs.com
Peppered duck breast with celeriac mash and thyme | olivemagazine
olivemagazine.com
Seared Sous Vide Duck Breast Recipe | SOUS-VIDE Magazine
sousvidemagazine.com
Duck breasts with port sauce and celeriac puréée recipe | delicious. magazine
deliciousmagazine.co.uk
Duck Breasts with Balsamic Vinegar Sauce and Cherries | Cooking with Julie
cookingwithjulie.com
Duck Breast Recipe: Seared Perfection with Cherry Sauce!
bellerecipe.com
Recipe for Sous Vide Duck Breast with Marination - homecooked.cz
homecooked.cz